Vegan Refried Beans

I’ve always loved Mexican style meals; salty and creamy beans, crisp lettuce, fresh tomatoes, tangy salsa and perfectly ripe avocados. Wrap that up into a burrito, dip a chip into it, throw it into a bowl, in all the ways it can be served the combination is delicious.

Nutritionally speaking, pinto beans, the bean of choice here, are a great source of protein, fiber and iron, all music to the ears of a vegetarian. The problem with conventional or canned refried beans is that the ingredients and taste don’t always work for my family. If you eat refried beans in a restaurant you are running the risk of eating lard or bacon fat, the traditional fat used to fulfill the “fried” in “refried”. As for canned, I’ve never enjoyed them, finding them thick and pasty and generally unappealing to the eyes and palate. This is where I come in with some kitchen magic! Once you have made these homemade refried beans you will never buy the canned version again.

Here is where a mortar and pestle will really serve you well. It gives you the ability to control the texture of your spices. And nothing compares to the wonderful flavour of freshly ground cumin. You can tweak the spice level to suit your families needs. I will often take a portion out for the girls and then add more heat for Adam and I. Enjoy!